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Preheat oven to 350°. Line a 9x13 pan with parchment paper.
Start with the brownie batter. Melt the 1 cup (2 sticks) of butter and 2 ¼ cups of granulated sugar in a large saucepan. Cook until the sugar is melted and shiny.
Remove from heat. Add 1 cup of all-purpose flour, 1 ¼ cups of cocoa powder, 1 teaspoon of salt, 1 teaspoon of baking powder, and 1 tablespoon of vanilla bean paste to the saucepan. Stir and let cool for 5 minutes.
Add the 4 large eggs and stir until smooth.
Fold the 2 cups of semisweet chocolate chips into the batter. Set aside.
Now make the cream cheese batter, beat the 16 ounces of cream cheese until smooth.
Add ¾ cup of granulated sugar, ½ cup of all-purpose flour, 2 teaspoons of vanilla extract, and ¼ cup of heavy whipping cream. Beat until smooth.
Add the 2 large eggs and continue beating until smooth.
Add half the brownie batter into the prepared pan.
Add the cream cheese batter on top.
Melt the 1 cup of Biscoff cookie butter in the microwave, about 15-20 seconds.
Dollop the remaining brownie batter over the cream cheese.
Add the warmed cookie butter and swirl them together.
Bake for 40 to 45 minutes, or until the edges are set and a toothpick comes out clean.
Cool completely before cutting and enjoy!!